Broccoli Cheesy Puffs

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SERVES:

4-6

Prep Time:

15 MINUTES

Cook Time:

20-25 MINUTES

These broccoli cheesy puffs are the kind of thing you make once and immediately add to the rotation. Chopped broccoli (yes, the stalk too) gets folded into a creamy cheddar and cream cheese filling, rolled up in puff pastry, sliced into pinwheels, and baked until golden and a little irresistible. They're a solid snack, a lunchbox winner, and honestly just as good reheated in the air fryer the next day. The whole-head approach means nothing gets left on the bench — and the result is a savoury bite with proper texture and a bit of crunch from the sesame seeds.

_INGREDIENTS:

1 head of broccoli (including the stalk)
1 large sheet puff pastry (or 2 small sheets)
1 egg, beaten
150g cheddar cheese, grated
100g cream cheese
Sesame seedsSalt & pepper

INSTRUCTIONS:

Preheat your oven to 200°C and line a baking tray with baking paper.
Bring a pot of water to the boil. Cut the broccoli — stalk included — into small pieces.
Add to the boiling water for 1 minute, then drain immediately. Spread out to cool and pat dry to remove as much excess moisture as possible. Don't overcook it — too long in the water and it'll make your filling soggy.
Once cooled, chop the broccoli a little finer so it incorporates easily into the filling.
In a bowl, combine the chopped broccoli, cream cheese, grated cheddar, and beaten egg. Season well with salt and pepper.
Roll out the puff pastry on a clean surface. Spread the filling evenly over the pastry, leaving a small border along one long edge.
Roll the pastry up tightly from the opposite long edge (like a cinnamon roll), then slice into 10–12 even rounds.
Place the rounds cut-side up on your prepared baking tray. Brush with the remaining beaten egg and sprinkle with sesame seeds.
Bake for 20–25 minutes, or until puffed and deeply golden. Great warm, reheated in the air fryer, or packed straight into lunchboxes.
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wonkybox

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